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Kristen

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So wonderful!! I did use half bleu, half goat cheese, but will go all-out with the bleu next time. The pear balances the flavor out nicely. I also drizzled with a little honey like others suggested. Definitely a keeper!

YUM! Made this recipe as muffins and they came out great with a couple of changes/additions that other users suggested: I used whole wheat flour instead of white, 3 bananas, 1/3 c applesauce, 1 tsp vanilla, 1 tsp pumpkin pie spice, 1/2 tsp salt and 1/4 cup pecans. I mixed wet and dry ingredients separately and then incorporated them together. Hard to believe these are healthy!!

This was my first attempt at cooking with a sugar subsitute - my father-in-law is diabetic. I wasn't hoping for much, honestly, but it turned out really well! It was a little more dense than a traditional coffee cake, but the flavor was great and everyone loved it.

Really great muffins! I scaled the recipe back to 12, and made some substitutions suggested by others: used Splenda brown sugar, egg substitute, pumpin pie spice and shredded carrots instead of raisins. They turned out so well, I will definitely be making these again!

These are my favorite muffins so far! I used all whole wheat flour, and substituted Splenda brown sugar. I was already in the process of making these when I realized I didn't have an egg, so I found the "Common Substitutions" listed on AllRecipes and used 1/2 of a banana mashed with 1/2 teaspoon of baking powder -- it worked perfectly. The muffins were moist and not dense at all. Definitely a keeper!

As a new vegetarian, I am trying all kinds of new dishes. This was GREAT!! I really love barley, so I am happy to have found this. Like other reviewers, I substituted water chestnuts for the celery - perfect - and added broccoli. I sprinkled some grated parmesan into the mix before I served it; it added a nice creaminess to the dish. Thank you for a great recipe!

Really LOVED this one!! I kept some cauliflower pieces whole and added at the end for texture as other reviewers suggested. I also added just a dash of dried oregano for a little color and flavor. Definite keeper - thank you!!

This is AWESOME!! I would give this more stars if I could!! As a new vegetarian, I am always looking for new recipes and feel like I have found a winner in this one! I made a couple of changes based on what I had on hand in my cabinets - 1 can of black beans and 1 can of pintos, 1/2 of a low-sodium taco seasoning packet, and added some Ro-Tel that was open and needed to be used. I put a little fat free shredded cheddar and sour cream in it just before I ate it - AMAZING AND SO EASY TO MAKE! Thank you so much for this recipe; I will be making this MANY more times!

SOOOO yummy, and so easy because I had everything on hand except zucchini. I used dried potato flakes because they were what I had, and mixed in some packaged vegan mushroom gravy with the ground beef substitute based on other reviews. I will definitely make this over and over, though most likely leaving out the tomatoes because for me, they didn't really add anything.

Instead of loaves, I wanted to make muffins to freeze and take to work as snacks. I had a couple of zucchini I needed to use, and this recipe turned out SO well! Delicious and moist! I used 2 c whole wheat flour and 1 c white, and substituted 3/4 c mashed banana for the oil. For muffins, I baked at 375 for 20 minutes and got my favorite vegan muffins yet! Thank you for this great recipe that proves you can bake beautifully without dairy products!!

This is definitely the most creamy and mashed-potato-like mashed cauliflower I've made! Like another reviewer suggested, I used a Laughing Cow Garlic Herb wedge instead of the cream cheese (I'll get more use out of the wedges than the rest of a cream cheese package), and roasted the cauli instead of steaming it. The only bummer was that it doesn't make as much as I thought a whole head of cauli would make. Loved it, though!